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–+ servings
Crispy lentil patties with feta yogurt dip on small white plate.
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Crispy lentil patties

Lentil patties made with brown lentils and seasoned with Mediterranean flavors. These crispy patties are served with a refreshing yogurt and feta dip.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: 30 minute meals, Veggie cake recipes
Cuisine: American
Servings: 5 servings
Calories: 483kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 2 cups brown lentils cooked
  • 1/3 cup sun-dried tomatoes, in oil diced
  • 2 tbsp. chickpea flour
  • 1 tsp. dried oregano or 1 tbsp. fresh oregano
  • 1 tsp. dried dill or 1 tbsp. fresh dill
  • 1/2 tsp. freshly ground black pepper
  • 1 medium carrot peeled and grated, about 1 cup
  • 3 cloves garlic minced
  • 1/2 small onion finely diced or grated
  • 2 tbsp. olive oil

For the feta yogurt dipping sauce

  • 1/3 cup plain Greek yogurt whole milk or reduced fat, not fat-free
  • 6 oz. feta cheese
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. dried dill or 1 tsp. chopped fresh dill
  • 1/3 cup English cucumber grated or very finely diced
  • 2 tbsp. red onion very finely diced

Instructions

  • Cook lentils for 10 minutes. They should be soft, but still have texture.
  • Drain the lentils and spread them out on a baking sheet to cool slightly. They do not need to be completely cooled, just not hot.
  • In the bowl of a food processor, add lentils, sun-dried tomatoes, chickpea flour, dill, oregano, pepper, grated carrot, garlic, and onion. Pulse until mixture is uniform.
    I prefer the mixture to have some texture, pulse until you are happy with the consistency of your mixture.
    Lentil mixture in food processor.
  • The lentil mixture should hold together when you form it into a ball. If yours is too dry, add a tablespoon of water and pulse again until it begins to hold together. If it is too wet, add an additional 1/2 tablespoon - 1 tablespoon of chickpea flour and pulse again.
    Once you're happy with the consistency, portion out the lentil mixture into 10 patties. I use a scoop to ensure they are all the same size. They should be just shy of 1/4 cup ( 1 1/2 oz.) each.
  • Form them into patties and place on a baking sheet.
    Heat a large skillet over medium to medium high heat. Add olive oil and swirl to coat the bottom of the pan.
    Lentil patties on baking sheet.
  • Cook for 3 - 4 minutes on each side. Take care when flipping, as patties are soft when warm (they will firm up as they cool slightly).
  • Remove from pan and set aside to cool slightly. Serve with whipped feta and yogurt dipping sauce.

Whipped feta yogurt dipping sauce

  • Add feta, yogurt, olive oil, pepper, and dill to a small food processor. Pulse to break up the feta, then run for 3 - 4 minutes until mixture is smooth.
  • Add dip to a small mixing bowl, then fold in the diced red onion and cucumber. Stir until thoroughly combined. Top with additional diced onion and cucumber, if desired.

Notes

Roughly 1 cup dry lentils will yield 2 - 2 1/4 cups cooked.
You can add 1/4 cup of crumbled feta to the lentil patties mixture, if you'd like. It'll give them even more flavor.
For the feta yogurt dip, you can add in finely diced capers or olives for a salty bite.
Store leftover patties in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving: 2patties | Calories: 483kcal | Carbohydrates: 59g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 433mg | Potassium: 1086mg | Fiber: 26g | Sugar: 4g | Vitamin A: 2414IU | Vitamin C: 14mg | Calcium: 287mg | Iron: 8mg